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Getting dinner on the table every night isn't easy; there's planning, prepping and cooking -- not to mention clean-up! But that doesn't mean it has to take up hours of your time each day. With Campbell's Sauces you can spend less time in the kitchen and more time with your family. Try our Slow Cooker, Skillet, and NEW Oven Sauces which help deliver delicious and easy recipe ideas that will make your family look forward to dinner every night of the week.

Check out these recipes

    Campbell's® Slow Cooker Sauces

    • Tavern Style Pot Roast


      The aroma of beef simmered in a rich sauce made with mushrooms, roasted garlic and a splash of ale ensures a warm welcome after a long day. Five-minute prep makes it easy!

      • How to Make
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      • Nutritional Facts
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      What You Need

      Boneless beef chunks (2-3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place beef into slow cooker. Pour sauce over beef.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until beef is fork-tender (or cook on high 4-5 hours).

      3Remove beef and cut into slices.

      • Tavern-Style Pulled Pork

        1) Place 2 to 3 lb. boneless pork shoulder into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Tavern-Style Slow Cooker Sauce over pork.
        2) Cover and cook on LOW 7 to 8 hr. or until pork is fork-tender. Shred pork and serve on warm sandwich rolls.
        Time-Saving: Cook on HIGH 4 to 5 hr.

      • Tavern-Style Beef Stew

        1) Place 1 ½ to 2 lb. beef for stew, 1 pkg. (16 oz.) baby-cut carrots and 1 lb. red potatoes, cut in cubes, into 6-qt. slow cooker. Stir in 1 pouch Campbell’s® Tavern-Style Slow Cooker Sauce.
        2) Cover and cook on LOW 7 to 8 hr. or until beef is fork-tender. Shred beef and serve on warm sandwich rolls.
        Time-Saving: Cook on HIGH 4 to 5 hr.

      • Spicy Roast Beef Sandwich

        1) Place beef on a whole grain bread.
        2) Top with horseradish spread, cheddar cheese, and lettuce.

      ALTERNATIVE PROTEIN IDEAS

      2 ½ pounds skinless, boneless chicken thighs, boneless pork shoulder or beef for stew

      VEGETABLE/STARCH ADDITION IDEAS

      Onions, peeled and cut into 1-inch pieces, sliced mushrooms and/or potatoes, peeled and cut into 1-inch pieces

    • Sweet Korean BBQ

      Something different and delicious! Roasted ginger, sesame and soy sauce balance this rich, sweet sauce. Just pour over beef and slow simmer for a dish with amazing flavor that's surprisingly simple to make.


      • How to Make
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      What You Need

      Boneless beef chuck roast (2 to 3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place beef into slow cooker. Pour sauce over beef.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until beef is fork-tender (or cook on high 4-5 hours).

      3Remove beef and cut into slices.

      • Sweet Korean BBQ Chicken Thighs

        1) Place 2 ½ lb. skinless, boneless chicken thighs into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Sweet Korean BBQ Slow Cooker Sauce over chicken.
        2) Cover and cook on LOW 6 to 7 hr. or until chicken is fork-tender.
        Time-Saving: Cook on HIGH 3 to 4 hr.

      • Korean Chicken Salad

        Pull cooked chicken into chunks. Toss chicken with 1 pkg. (12 oz.) broccoli slaw, 2 tbsp. lime juice and 1 cup sauce from cooker. Drizzle with additional sauce before serving.

      • Sweet Korean BBQ Pork Chops

        1) Place 6 bone-in pork loin chops and 1 pkg. (16 oz.) baby-cut carrots into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Sweet Korean BBQ Slow Cooker Sauce over pork and carrots.
        2) Cover and cook on LOW 6 to 7 hr. or until pork and carrots are fork-tender.
        Time-Saving: Cook on HIGH 3 to 4 hr.

      • Korean Tacos

        1) Use shredded beef, cabbage, and spicy sour cream (just mix sour cream and hot sauce)
        2) Serve on 6” flour tortillas.

      ALTERNATIVE PROTEIN IDEA

      2 ½ pounds pork chops or skinless, boneless chicken thighs

      VEGETABLE/STARCH ADDITION IDEA

      Baby cut carrots, peeled sliced apples and/or sweet potatoes, peeled cut into 1-inch pieces

    • Apple Bourbon Pulled Pork

      Barbecue is always a favorite, but this sassy sauce could be your new secret recipe! Perfect barbecue flavor with a dash of apple and bourbon and a pinch of brown sugar, slow-simmered for melt-in-your-mouth pulled pork - it's a winner!


      • How to Make
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      What You Need

      Boneless Pork Shoulder (2 to 3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place pork into slow cooker. Pour sauce over pork.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until pork is fork-tender (or cook on high 4-5 hours).

      3Shred pork and cut into slices.

      • Apple Bourbon BBQ Brisket

        1) Place 1 beef brisket (2 ½ to 3 lb.) into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Apple Bourbon BBQ Slow Cooker Sauce over beef.
        2) Cover and cook on LOW 7 to 8 hr. or until beef is fork-tender.
        Time-Saving: Cook on HIGH 4 to 5 hr.

      • Apple Bourbon BBQ Ribs

        1) Place 1 rack baby back pork ribs (about 3 lb.), cut into serving-sized pieces, into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Apple Bourbon BBQ Slow Cooker Sauce over pork.
        2) Cover and cook on LOW 7 to 8 hr. or until pork is fork-tender.
        Time-Saving: Cook on HIGH 4 to 5 hr.

      • BBQ Pizza

        1) Top a prepared pizza crust with pulled pork and sauce.
        2) Add sliced red onions and shredded cheese, and heat in 375F oven for about 10-12 minutes.

      Alternative Protein Ideas

      2 ½ pounds pork shoulder, beef brisket or 1 rack (about 3 pounds) baby back pork ribs

      Vegetable/Starch Addition Ideas

      Onions, peeled and cut into 1-inch pieces, carrots, peeled and sliced and/or red-skinned potatoes, peeled and cut into 1-inch pieces

    • Hawaiian Pork

      The perfect blend of sweet and savory - this delicious sauce features fire-roasted pineapple, mango and sweet bell pepper. Slow cooked with pork, it transforms an ordinary dish into something extraordinary.


      • How to Make
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      • Nutritional Facts
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      What You Need

      Boneless Pork Shoulder (2 to 3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place pork into slow cooker. Pour sauce over pork.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until pork is fork-tender (or cook on high 4-5 hours).

      3Shred pork and cut into slices.

      • Hawaiian Chicken

        1) Place 3 lb. bone-in chicken breast halves into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Hawaiian Hawaiian Pork Slow Cooker Sauce over chicken.
        2) Cover and cook on LOW 6 to 7 hr. or until chicken is fork-tender.
        Time-Saving: Cook on HIGH 3 to 4 hr.

      • Hawaiian Braised Beef

        1) Place 1 boneless beef chuck roast (2 to 3 lb.) into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Hawaiian Pork Slow Cooker Sauce over beef.
        2) Cover and cook on LOW 7 to 8 hr. or until beef is fork-tender.
        Time-Saving: Cook on HIGH 4 to 5 hr.

      • Tropical Panini

        1) Place pork on a hearty bread, add sauce, bacon and Swiss cheese, and pickles and mustard. 2) Warm through on skillet or Panini press.

      ALTERNATIVE PROTEIN IDEAS

      2 ½ pounds beef brisket, boneless beef chuck roast or bone-in chicken breast halves

      VEGETABLE/STARCH ADDITION IDEAS

      Thawed frozen pearl onions, crinkle-cut carrots and/or green beans

    • Moroccan Spiced Stew

      The exotic is everyday-easy with chicken slow cooked in this distinctive sauce flavored with a blend of Moroccan spices. Tangy lemon and green olive perfectly balance the heat of smoked paprika and roasted ginger.


      • How to Make
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      • Nutritional Facts
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      What You Need

      Skinless, boneless chicken thighs or breasts (2 to 3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place chicken into slow cooker. Pour sauce over chicken.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until chicken is fork-tender (or cook on high 4-5 hours).

      3Remove chicken and serve with sauce.

      • MOROCCAN BEEF STEW WITH ARTICHOKES

        1) Place 1 boneless beef chuck roast (about 2 lb.), cut into 1 ½” pieces and 1 pkg. (9 oz.) frozen artichoke hearts, thawed, into 6-qt. slow cooker. Pour 1 pouch Campbell’s® Moroccan Spice Stew Slow Cooker Sauce over beef and artichokes.
        2) Cover and cook on LOW 7 to 8 hr. or until beef is fork-tender.
        Time-Saving: Cook on HIGH 4 to 5 hr

      • MOROCCAN CHICKPEA STEW

        1) Place 1 can (about 15 oz.) chickpeas, rinsed and drained, 2 large carrots, peeled and cut into 1” pieces and 2 large onions, chopped (about 2 cups) into 6-qt. slow cooker. Stir in 1 pouch Campbell’s® Moroccan Spice Stew Slow Cooker Sauce.
        2) Cover and cook on LOW 6 to 7 hr. or until carrots are tender.
        Time-Saving: Cook on HIGH 3 to 4 hr.

      • MOROCCAN CHICKEN SALAD WRAP

        1) Mix shredded chicken with raisins, chopped green onions, mayonnaise and sliced almonds.
        2) Serve in a wrap or on a flatbread squeeze of lemon.

      Alternative Protein Ideas

      2 ½ pounds boneless lamb, cut into cubes or beef brisket

      Vegetable/Starch Addition Ideas

      Canned diced tomatoes, drained, potatoes, peeled and cut into 1-inch pieces and/or chopped onions and peppers

    • Southern BBQ

      Bring the taste of the South home with a slow-cooked flavorful sauce that makes your dishes sweet, tangy and oh so tender. Serve it spooned over cornbread or hot cooked grits.


      • How to Make
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      • Nutritional Facts
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      What You Need

      Boneless Pork Shoulder (2 to 3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place pork into slow cooker. Pour sauce over pork.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until pork is fork-tender (or cook on high 4-5 hours).

      3Shred pork and cut into slices.

      • SLOW-COOKED PORK SHOULDER WITH PORK & BEANS

        Place 2 ½ lb. boneless pork shoulder into 6-qt. slow cooker. Pour 2 cans (15.5 oz. each) Campbell’s® Pork & Beans and 1 pouch sauce over pork. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred pork and return to cooker. Season with hot pepper sauce. Serve with warm cornbread.

      • SLOW-COOKED SOUTHERN-STYLE SLATHERED RIBS

        Place 2 ½ lb. pork baby back ribs into 6-qt. slow cooker, cutting rack in half to fit, if needed. Pour 1 pouch sauce over ribs. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Serve with prepared coleslaw.

      • SLOW-COOKED BBQ BEEF RIBS

        Place 3 lb. beef back ribs into 6-qt. slow cooker, cutting rack in half to fit, if needed. Pour 1 pouch sauce over ribs. Cover and cook on LOW 7 to 8 hr. or until fork-tender.

      • SLOW-COOKED BBQ CHICKEN THIGHS WITH POTATOES

        Place 2 ½ lb. Yukon Gold potatoes, cut in quarters, and 1 cup sliced onion in a 6-qt. slow cooker. Top with 4 lb. bone-in chicken thighs. Pour 1 pouch sauce over all. Cover and cook on LOW 7 to 8 hr. or until cooked through.

      • SLOW-COOKED PORK SHOULDER WITH CORN & GRITS

        Place 2 ½ lb. boneless pork shoulder into 6-qt. slow cooker. Pour 1 pouch sauce over pork. Cover and cook 7 to 8 hr. or until fork-tender, adding 2 cups frozen whole kernel corn, thawed, for last 30 min. Shred pork and return to cooker. Serve with hot cooked grits.

      • SLOW-COOKED BBQ PORK GRILLED CHEESE SANDWICHES

        Place 2 ½ lb. boneless pork shoulder into 6-qt. slow cooker. Pour 1 pouch sauce over pork. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred pork and return to cooker. For each sandwich, using a slotted spoon, spoon 1/3 cup pork mixture onto 1 slice frozen Pepperidge Farm® Garlic Texas Toast. Top with 1 slice Muenster cheese and another slice frozen toast. Cook in skillet over medium-low heat 6 min. or until golden brown on both sides.

      ALTERNATIVE PROTEIN IDEAS

      2 ½ lb. pork baby back ribs
      3 lb. beef back ribs
      4 lb. bone-in chicken thighs

      VEGETABLE/STARCH ADDITION IDEAS

      2 ½ lb. Yukon Gold potatoes, cut in quarters and sliced onion
      Campbell’s® Pork & Beans or thawed frozen whole kernel corn

    • Shredded Beef Taco

      Make taco night even better with this great sauce that is sure to please the crowd! Beef slow-cooks with tomatoes, peppers and just the right amount of Southwest seasoning. Serve in taco shells with shredded lettuce and a sprinkle of cheese.


      • How to Make
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      • Nutritional Facts
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      What You Need

      Boneless beef chuck roast (2 to 3 pounds)

      Slow Cooker (6 quart size recommended)

      3 Simple Steps

      1Place beef into slow cooker. Pour sauce over beef.
      (no need to add water)

      2Cover and cook on low 7-8 hours or until beef is fork-tender (or cook on high 4-5 hours).

      3Shred beef and mix with sauce.

      • SLOW COOKER CHICKEN TACOS

        Place 2 ½ lb. skinless, boneless chicken breasts into 6-qt. slow cooker. Pour 1 pouch sauce over chicken. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred chicken and return to cooker. Stir in 1 cup shredded Cheddar cheese. Serve in warmed tortillas (6”) with Pace® Chunky Salsa and shredded lettuce.

      • SLOW COOKER BEEF BURRITOS

        Place 2 ½ lb. boneless beef chuck into 6-qt. slow cooker. Pour 1 pouch sauce over beef. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred beef and return to cooker. Serve in warmed tortillas (10”) with Pace® Chunky Salsa, shredded Cheddar cheese and shredded lettuce.

      • LOADED STEAK FRIES WITH SLOW-COOKED PORK

        Place 2 ½ lb. boneless pork shoulder into 6-qt. slow cooker. Pour 1 pouch sauce over pork. Cover and cook on LOW 7 to 8 hr. or until fork-tender. Shred pork and return to cooker. Use 2 cups pork mixture and 1 cup shredded sharp Cheddar cheese for each 28-oz. pkg. frozen steak fries, prepared according to pkg. directions. Top fries with pork and cheese. Bake at 450°F. until hot and cheese is melted.

      • SLOW-COOKED VEGETABLE BEEF CHILI

        Cook 1 lb. ground beef in skillet over medium-high heat until browned. Pour off fat. Stir beef, 1 pouch sauce, 1 cup chopped onion, 1 cup chopped red pepper, 3 cups peeled and diced butternut squash, 1 can (about 15 oz.) red kidney beans, rinsed and drained, and 1 cup frozen whole kernel corn, thawed, in 6-qt. slow cooker. Cover and cook on LOW 6 to 7 hr. or until vegetables are tender. Serve over hot cooked white rice.

      ALTERNATIVE PROTEIN IDEAS

      2 ½ lb. skinless, boneless chicken breasts, boneless pork shoulder or ground beef, cooked

      VEGETABLE/STARCH ADDITION IDEAS

      Chopped onion and chopped red pepper
      Peeled diced butternut squash
      Canned red kidney beans, rinsed and drained and thawed frozen whole kernel corn

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    Campbell's® Skillet Sauces

    • Creamy Parmesan Chicken


      Fresh cream, parmesan cheese, butter and black pepper come together to create a deliciously smooth texture and flavor that will melt in your mouth.

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      What You Need

      1 tbsp vegetable oil

      1 lb skinless, boneless chicken breast, cut into 1 1/2" pieces

      3 Simple Steps

      1Heat oil in skillet over medium-high heat.

      2Add chicken and cook until browned.

      3Stir in sauce and heat to a boil. Reduce heat to low. Cover and cook 5 min. or until chicken is cooked through.

      • CREAMY PARMESAN PENNE & PEAS

        Cook ½ 1-lb. pkg. penne pasta and reserve 2 tbsp. cooking water. Heat 1 pouch sauce, reserved cooking water, 1 cup thawed frozen peas and 4 slices bacon, cooked and crumbled. Toss with penne. Season with ¼ tsp. cracked black pepper.

      • CREAMY PARMESAN STEAK WITH BLACK PEPPER

        Sauté 1 lb. beef strips seasoned with 1 tsp. cracked black pepper and 1/2 cup chopped shallots. Stir in 2 tbsp. balsamic vinegar and 1 pouch sauce.

      • CREAMY PARMESAN MUSHROOM CHICKEN

        Sauté 1 lb. chicken breasts, 10 oz. baby bella mushrooms and ½ cup chopped onion. Stir in ⅓ cup white wine and 1 pouch sauce.

      Alternative protein Ideas:

      1 pound shrimp, steak or try a vegetarian entrée with vegetables only.

      Vegetable/Starch Addition Ideas

      Broccoli, peas, asparagus, grape tomatoes, zucchini, onions, artichokes, red peppers, mushrooms or spinach. Serve with pasta (like fettuccine or penne).

    • Sweet And Sour Chicken

      The sweetness and tanginess of pineapple and orange are combined with honey and ginger to create the perfect balance of sweet and sour.


      • How to Make
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      What You Need

      1 tbsp vegetable oil

      1 lb skinless, boneless chicken breast, cut into 1 1/2" pieces

      3 Simple Steps

      1Heat oil in skillet over medium-high heat.

      2Add chicken and cook until browned.

      3Stir in sauce and heat to a boil. Reduce heat to low. Cover and cook 5 min. or until chicken is cooked through.

      • SWEET & SOUR MEATBALLS

        Sauté about 1 lb. frozen fully-cooked turkey or beef meatballs. Stir in 1 pouch sauce. Sprinkle with 1 tsp. sesame seeds and 1 sliced green onion.

      • SWEET & SOUR SHRIMP

        Stir 1 pouch sauce into 1 lb. shrimp sautéed with 4 cups cut-up fresh vegetables (mushrooms, red peppers, broccoli florets, sliced carrots) and ½ tsp. crushed red pepper. Sprinkle with 2 sliced green onions.

      • SWEET & SOUR FRIED RICE

        Sauté 3 cups cooked white or brown rice until lightly browned. Add 1 tbsp. vegetable oil and 1 beaten egg. Cook and stir. Stir in 1 ½ cups diced cooked chicken, pork or beef, 1 ½ cups thawed frozen peas and carrots, 1 pouch sauce and 2 tbsp. soy sauce.

      • SWEET & SOUR CASHEW CHICKEN

        Stir 1 pouch sauce into 1 lb. chicken strips sautéed with 4 cups cut-up fresh vegetables. Sprinkle with ¼ cup salted cashews.

      Alternative protein Ideas:

      1 pound pork, tofu or shrimp.

      Vegetable/Starch Addition Ideas

      Snap peas, broccoli, string beans, carrots, mushroom or onions. Serve with rice or noodles.

    • Chicken Marsala

      The sweetness of Marsala wine balanced with a blend of portobello mushrooms and garlic, creating a savory sauce that delivers mouth-watering flavor in each bite.


      • How to Make
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      What You Need

      1 tbsp vegetable oil

      1 lb skinless, boneless chicken breast, cut into 1 1/2" pieces

      3 Simple Steps

      1Heat oil in skillet over medium-high heat.

      2Add chicken and cook until browned.

      3Stir in sauce and heat to a boil. Reduce heat to low. Cover and cook 5 min. or until chicken is cooked through.

      • TAKE THAT PORK CHOP DINNER UP A NOTCH!

        Sizzle up a 1 lb. boneless chop until brown on both sides. Stir in the sauce and heat to boil. Once boiling, reduce heat and cover skillet for 5 minutes or until pork is cooked through.

      Alternative protein Ideas:

      1 pound shrimp, pork, steak or ground beef or chicken (if making burgers – sauce can be used for simmering)

      Vegetable/Starch Addition Ideas

      Onions, red peppers, spinach or peas. Serve with pasta (like farfalle or orzo), rice or potatoes (mashed or roasted potatoes).

    • Sesame Chicken

      Toasted sesame seeds blended with garlic, ginger, and soy sauce, creating a savory but sweet sauce the delivers authentic Asian flavors in each bite.


      • How to Make
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      • Nutritional Facts
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      What You Need

      1 tbsp vegetable oil

      1 lb skinless, boneless chicken breast, cut into 1 1/2" pieces

      3 Simple Steps

      1Heat oil in skillet over medium-high heat.

      2Add chicken and cook until browned.

      3Stir in sauce and heat to a boil. Reduce heat to low. Cover and cook 5 min. or until chicken is cooked through.

      • IN THE MOOD FOR VEGGIES? NO PROBLEM!

        Sauté up 5 cups of your favorites (broccoli florets, onions, mushrooms, red peppers, etc.) and then stir in the sauce.

      • NEVER SKIMP OUT ON A DELICIOUS SHRIMP DINNER!

        Start with your favorite veggies (broccoli florets, onions, mushrooms, red peppers, etc.) and then toss in 1 lb. of uncooked shrimp and cook for 3 minutes. Then stir in the sauce and cook until hot.

      • ENJOY A BURGER BEYOND BELIEF!

        Simply add the sauce to 4 patties you’ve got sizzling in your skillet. When done, spoon sauce on top or serve on the side for a mouth-watering dip.

      Alternative protein Ideas:

      1 pound pork, tofu, beef or shrimp.

      Vegetable/Starch Addition Ideas

      Snap peas, red peppers, broccoli, string beans or onions. Serve with rice or noodles.

    • Shrimp Scampi

      Crisp white wine combined with butter, garlic and herbs creating a versatile sauce that delivers complex, savory flavor in each bite.


      • How to Make
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      What You Need

      1 tbsp vegetable oil

      1 lb uncooked large shrimp, peeled and deveined

      3 Simple Steps

      1Heat oil in skillet over medium-high heat.

      2Add shrimp and cook until slightly pink.

      3Stir in sauce and heat to a boil. Reduce heat to low. Cook and stir until shrimp is cooked through.

      • SALMON SCAMPI? YOU BETCHA!

        Just sizzle up 1 lb. salmon fillets skin-side down and cook for 5 minutes. Then add the sauce and heat to boil. Once boiling, reduce heat and cover skillet for 5 minutes or until salmon is cooked through.

      Alternative protein Ideas:

      1 pound chicken, pork or scallops.

      Vegetable/Starch Addition Ideas

      Asparagus, red peppers, grape tomatoes, spinach, mushrooms, peas or broccoli. Serve with pasta (like spaghetti or orzo), rice or potatoes (roasted potatoes).

    • Thai Curry Chicken

      The aromatic flavor of lemongrass and basil blended with coconut milk, cilantro and the subtle heat of jalapenos, creating a bold sauce that delivers an authentic Thai experience.


      • How to Make
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      What You Need

      1 tbsp vegetable oil

      1 lb skinless, boneless chicken breast, cut into 1 1/2" pieces

      3 Simple Steps

      1Heat oil in skillet over medium-high heat.

      2Add chicken and cook until browned.

      3Stir in sauce and heat to a boil. Reduce heat to low. Cover and cook 5 min. or until chicken is cooked through.

      • NEED SOME VEGGIE LOVE?

        Sauté up 5 cups of your favorites (broccoli florets, onions, mushrooms, red peppers, etc.) and then stir in the sauce.

      Alternative protein Ideas:

      1 pound shrimp, beef or tofu

      Vegetable/Starch Addition Ideas

      Onion, bell peppers, cauliflower or mushrooms. Serve with rice (like jasmine noodles) or noodles (like rice noodles).

    • Bacon Cheddar Beef

      Calling all bacon & cheese lovers -- we have a sauce for you! All you need is beef and macaroni and then let our sauce do the work. With our creamy cheesy sauce and bits of bacon, we promise your taste buds love at first bite.


      • How to Make
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      What You Need

      1 lb. ground beef

      1/2 cup uncooked elbow pasta

      3 Simple Steps

      1Heat oil in skillet over medium-high and cook the beef.

      2Cook and drain pasta according to package directions

      3Stir cooked pasta and sauce in skillet and cook until the mixture is hot and bubbling.

      • SKILLET BACON CHEDDAR BEEF WITH BROCCOLI

        Cook 1 lb. ground beef in skillet over medium-high heat until well browned. Pour off fat. Stir in 1 pkg. (10 oz.) frozen chopped broccoli, thawed, 1 pouch sauce and 1 cup cooked elbow macaroni and cook until hot and bubbling.

      Alternative Protein Ideas

      1 lb. ground turkey

      Vegetable/Starch Addition Ideas

      Frozen chopped broccoli, thawed

    Click to Explore Each Variety:

    Campbell's® Oven Sauces

    • Classic Roasted Chicken

      Looking for the comfort of an oven-baked dinner with little time for prep? Not a problem! Simply add chicken, potatoes and vegetables and pour on our savory sauce, bake and done! You’ll wonder what you did without it!


      • How to Make
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      What You Need

      4 skinless, boneless chicken breasts OR 8 skinless, boneless chicken thighs (about 1 1/2 lb.)

      2 cups potatoes OR sweet potatoes, peeled and cut in 1/2" to 1" pieces

      2 cups carrots peeled and cut in 1" pieces OR 1 package (14 oz.) your favorite frozen vegetables

      4 Simple Steps

      1Heat oven to 400 F

      2Place chicken into 13x9x2" baking dish. Arrange potatoes and carrots around chicken. Spread sauce evenly over chicken and vegetables.

      3Bake 45 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes.

      4Stir sauce and vegetables before serving.

      • Baked Turkey Tenderloin & Sweet Potatoes

        Place 1 1/2 lb. turkey and 1 1/2 lb. sweet potatoes, peeled and thinly sliced, into 13X9X2" baking dish. Pour 1 pouch sauce over all. Bake at 400°F for 30 min. or until cooked through. Stir before serving.

      • Baked Chicken Sausage & Peppers

        Stir 12 oz. chicken & apple smoked sausage, cut into 1" pieces, 2 cups sliced red pepper and 1 pouch sauce in 13x9x2” baking dish. Bake at 400°F. 30 min. or until cooked through. Stir before serving. Serve over hot cooked brown rice pilaf.

      • Chicken Cordon Bleu

        Place 1 ½ lb. skinless, boneless chicken breasts into 13x9x2” baking dish. Top with 4 oz. thinly-sliced deli ham and 4 oz. thinly-sliced deli Swiss cheese. Pour 1 pouch sauce over chicken. Bake 40 min. or until cooked through.

      Alternative Protein Ideas

      1 1/2 lb. turkey tenderloin
      12 oz. chicken & apple smoked sausage
      14 oz. kielbasa

      Vegetable/Starch Addition Ideas

      Red pepper strips, sweet potatoes, peeled and thinly sliced or frozen pierogies (any variety)

    • Sweet Teriyaki Chicken

      This sweet and savory traditional teriyaki sauce is made with real soy sauce and sake, brightened with the sweetness of pineapple juice and sprinkled with sesame seeds. Pour over chicken and bake for a delightful dish.


      • How to Make
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      What You Need

      4 skinless, boneless chicken breasts OR 8 skinless, boneless chicken thighs (about 1 1/2 lb.)

      3 red AND/OR green peppers, cut into strips OR 1 package (14 oz.) frozen pepper strips

      1 medium onion sliced (about 1 cup) (optional)

      1 can (8 oz.) pineapple chunks, drained (optional)

      4 Simple Steps

      1Heat oven to 400 F

      2Place chicken into 13x9x2" baking dish. Arrange peppers around chicken. Top with onion and pineapple, if desired. Spread sauce evenly over chicken, vegetables and pineapple.

      3Bake 40 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes.

      4Stir sauce, vegetables and pineapple.

      • Salmon with Teriyaki Sauce

        Place 1 ½ lb. frozen salmon fillets and 1 pkg. (20 oz.) frozen stir-fry vegetables into 13x9x2” baking dish. Pour 1 pouch sauce over all. Sprinkle with 2 tsp. sesame seeds. Bake at 400°F. 30 min. or until cooked through. Stir before serving. Serve with hot cooked basmati rice.

      • Glazed Teriyaki Chicken Wings

        Stir 3 lb. chicken wings (tips removed, wings cut in half at joint) and 1 pouch sauce in 13x9x2” baking dish. Sprinkle with 2 tbsp. sesame seeds. Bake at 400°F. 30 min. or until cooked through. Stir before serving.

      • Baked Teriyaki Pork Chops

        Place 4 bone-in pork chops and 1 can (8 oz.) pineapple chunks, drained, into 13x9x2” baking dish. Pour 1 pouch sauce over all. Bake at 400°F. 30 min. or until cooked through. Stir before serving. Serve with hot cooked jasmine rice.

      • Teriyaki Chicken & Noodles

        Place 1 ¼ lb. skinless, boneless chicken breasts into 11x8x2” baking dish. Pour sauce over chicken. Bake at 400°F. 40 min. or until cooked through. Serve over 2 pkg. (3 oz. each) ramen noodles, cooked without seasoning packet. Sprinkle with ¼ cup roasted salted peanuts, chopped.

      • Chicken Teriyaki with Rice

        Place 1 ¼ lb. skinless, boneless chicken thighs and 1 pkg. (14.4 oz.) frozen Asian blend vegetables into 13x9x2” baking dish. Pour 1 pouch sauce over all. Bake at 400°F. 40 min. or until cooked through. Stir before serving. Serve with hot cooked jasmine rice.

      Alternative Protein Ideas

      1 ½ lb. frozen salmon fillets or bone-in pork chops, 3/4” thick
      3 lb. chicken wings (tips removed, wings cut in half at joint)

      Vegetable/Starch Addition Ideas

      Frozen stir-fry vegetables or Asian-blend vegetables

    • Chicken Pot Pie

      Comfort food doesn't get much tastier or easier than this! A delicious creamy sauce with just the right amount of herbs, throw in chicken and vegetables and this will become a new favorite at home. Pair with a warm flakey biscuit for the ultimate dinner.


      • How to Make
      • More Sauce Tips
      • Nutritional Facts
      • Alternate & Add

      What You Need

      4 skinless, boneless chicken breasts OR 8 skinless, boneless chicken thighs (about 1 ½ lb.) cut in 1" pieces

      2 cups frozen mixed vegetables OR peas and carrots warm biscuits

      2 cups potatoes peeled and cut in ½" pieces (optional)

      4 Simple Steps

      1Heat oven to 400 F

      2Place chicken and vegetables into 13x9x2" baking dish. Add sauce and stir to coat.

      3Bake 40 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes.

      4Stir before serving. Serve with biscuits.

      Tip: To bake with biscuit topping, stir 2 cups all-purpose baking mix and 2/3 cup milk in medium bowl. Drop mixture by spoonfuls over chicken, vegetable and sauce. Bake as directed above.

      • Chicken Florentine Bake

        Place 2 lb. chicken thighs and drumsticks, 1 cup diced red pepper and ½ of a 6 oz. pkg. baby spinach into 13x9x2” baking dish. Pour 1 pouch sauce over all. Cover baking dish. Bake at 400°F. 30 min. or until cooked through. Stir before serving. Serve with hot mashed potatoes.

      • Pork Chops Dijon

        Spread 4 tsp. Dijon-style mustard on 4 boneless pork chops. Place pork, 1 cup sliced onion and 2 cups frozen green beans into 13x9x2” baking dish. Pour 1 pouch sauce over all. Bake at 400°F. 30 min. or until cooked through. Stir before serving. Serve with hot cooked egg noodles.

      • Creamy Baked Meatballs

        Stir 12 oz. frozen fully-cooked turkey or beef meatballs (about 12 meatballs), 1 pkg. (12 oz.) frozen vegetables (broccoli, cauliflower, carrots, zucchini, yellow squash) and 1 pouch sauce in 13x9x2” baking dish. Bake at 400°F. 30 min. or until cooked through. Stir before serving. Serve with hot cooked spaghetti and sprinkle with grated Parmesan cheese.

      • Chicken & Kielbasa Bake

        Place 1 ¼ lb. skinless, boneless chicken breasts, cut into 1” pieces, 4 oz. kielbasa, chopped and 3 cups fresh broccoli florets into 13x9x2” baking dish. Pour 1 pouch sauce over all. Bake at 400°F. 40 min. or until cooked through. Stir before serving. Serve over hot cooked white rice.

      • Chicken Pot Pie

        Heat oven to 400°F. Stir 1 ¼ lb. skinless, boneless chicken thighs or breasts, cut in 1” pieces, 1 pkg. (16 oz.) frozen mixed vegetables and 1 pouch sauce in bowl. Spoon chicken mixture into 9” pie plate. Unroll 1 thawed refrigerated pie crust (1/2 of a 14-oz. pkg.) over chicken mixture and crimp with fork to seal. Cut slits in crust to vent. Bake 50 min. or until cooked through and golden brown.

      Alternative Protein Ideas

      1 1/4 lb. boneless pork chops, 1” thick
      12 oz. frozen fully-cooked turkey or beef meatballs
      2 lb. bone-in chicken thighs and drumsticks

      Vegetable/Starch Addition Ideas

      Diced red pepper and fresh baby spinach
      Sliced onion and frozen green beans
      Frozen vegetable blend (broccoli, cauliflower, carrot, zucchini, yellow squash), broccoli florets or frozen mixed vegetables

    • Creamy Garlic Butter Chicken

      Hey garlic lovers! Enjoy delicious juicy chicken cooked with creamy garlic and butter sauce that your family will deem as restaurant worthy. Pair with your favorite vegetable and potato and you have a delicious meal any day of the week!


      • How to Make
      • More Sauce Tips
      • Nutritional Facts
      • Alternate & Add

      What You Need

      4 skinless, boneless chicken breasts OR 8 skinless, boneless chicken thighs (about 1 1/2 lb.)

      2 cups potatoes cut in 1/2" to 1" pieces

      1 package (14 oz.) frozen whole green beans OR your favorite frozen vegetables

      1 package (12 ounces) Creamy Garlic Butter Chicken Oven Sauces

      4 Simple Steps

      1Heat oven to 400 F

      2Place chicken into 13x9x2" baking dish. Arrange potatoes around chicken. Top potatoes with green beans. Spread sauce evenly over chicken and vegetables.

      3Bake 40 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes.

      4Stir sauce and vegetables before serving.

      • Shrimp with Garlic Butter Sauce

        Stir 1 lb. frozen uncooked medium shrimp, peeled, deveined and tails removed, 4 oz. thick-sliced bacon, diced, 2 cups halved grape tomatoes, and 1 pouch sauce in 13x9x2” baking dish. Bake at 400°F. 20 min. or until cooked through. Stir before serving. Serve with Pepperidge Farm® Garlic Texas Toast.

      • Pork Tenderloin & Vegetables in Garlic Butter Sauce

        Place 1 lb. pork tenderloin and 1 pkg. (14.4 oz.) frozen baby mixed beans and carrots in 11x8x2” baking dish. Pour 1 pouch sauce over all. Sprinkle with ground black pepper. Bake at 400°F. 35 min. or until cooked through. Stir before serving. Serve with hot mashed potatoes.

      • Tilapia with Garlic Butter Sauce

        Place 1 lb. frozen tilapia fillets, 8 oz. sliced mushrooms and 1 cup frozen peas into 13x9x2” baking dish. Pour 1 pouch sauce over all. Bake at 400°F. 20 min. or until cooked through. Stir before serving. Sprinkle with ½ tsp. paprika. Serve with hot cooked couscous.

      • Chicken Florentine with Garlic Butter Sauce

        Place 1 pkg. (6 oz.) baby spinach and 1 cup sliced onion into 13x9x2” baking dish. Top with 1 ¼ lb. skinless boneless chicken thighs or breasts and 12 oz. red potatoes, cut into 1" pieces. Pour 1 pouch sauce over all. Bake at 400°F. 40 min. or until cooked through. Stir before serving.

      • Tuscan Chicken

        Place 1 ¼ lb. skinless, boneless chicken breasts, 2 cups fresh green beans and 1 can (14.5 oz.) diced tomatoes, drained, into 13x9x2” baking dish. Pour 1 pouch sauce over all. Bake at 400°F. 40 min. or until cooked through. Stir before serving. Serve over hot cooked penne pasta. Sprinkle with shredded Parmesan cheese.

      Alternative Protein Ideas

      1 lb. uncooked medium shrimp, peeled, deveined and tails removed, pork tenderloin or frozen tilapia fillets

      Vegetable/Starch Addition Ideas

      Grape tomatoes or frozen baby mixed beans and carrots
      Sliced mushrooms and frozen peas
      Fresh baby spinach, sliced onion and red potatoes, cut into 1” pieces
      Fresh green beans and canned diced tomatoes, drained

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With Campbell’s Oven Sauces you can spend less time in the kitchen and more time with your family. Check out our new Real Life, Real Dinner™ commercial!